The Accumulation and Biosynthesis of Anthocyanin in Black, White, and Yellow Waxy Corns (Zea mays L. sinensis kulesh) during Kernel Maturation
文献类型： 外文期刊
作者： Hu, Xiaodan 1 ; Liu, Jianhua 1 ; Shan, Qiji 2 ; Bai, Song 3 ; Li, Wu 1 ; Wen, Tianxiang 1 ; Guo, Xinbo 2 ; Hu, Jianguang 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Crop Res Inst, Key Lab Crops Genet Improvement Guangdong Prov, Guangzhou 510640, Peoples R China
2.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China
3.Guangdong Acad Agr Sci, Rice Res Inst, Guangdong Rice Engn Lab, Guangzhou 510640, Peoples R China
关键词： Zea mays L; sinensis kulesh; waxy corn; phenolic; anthocyanin; antioxidant activity; biosynthesis
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 7 期
页码：
收录情况： SCI
摘要： Waxy corn kernels with different colors have high phenolic content and good application potential in medicine and food healthcare. In our work, the content changes of phenolic and anthocyanins profiles were related to genes in the anthocyanin biosynthesis pathway, and the antioxidant activities of three different colors of waxy corn kernels (black, white, and yellow) were determined during kernel development. Results showed that growing temperature and light intensity could affect the accumulation of phytochemicals and antioxidant activities in waxy corns during maturation. Phenolic and antioxidant activities decreased over kernel maturation, and spring had higher nutrition levels during the best harvest time (20 and 25 days after pollination in the spring and autumn, respectively) for waxy corns. Cyanidin-3-O-glucoside and pelargonidin-3-O-glucoside were the main anthocyanins detected in the black waxy corns. The contents of cyanidin are higher than pelargonidin followed by peonidin in the autumn, while on the other hand, pelargonidin had a slightly higher content compared to cyanidin in the spring. DFR, CF1, and ANS were the key genes affecting anthocyanin accumulation. This work provided information on the best harvest time for the pigment of waxy corn in order to achieve relatively high phenolic profiles and antioxidant activities. It also illustrated the possible relationship between weather conditions, gene expression levels, and phenolic content during kernel development.
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